Grill-Charred Peaches
Ripe summer peaches with a deeply caramelized cut face, finished with flaky salt and a bright squeeze — a sweet-savory foil for grilled pork.
- ripe peaches, halved along the seam, pitted; fragrant and giving slightly at the stem end3
- neutral high-smoke-point oil, such as refined avocado or grapeseed, for brushing2 tsp
- flaky sea salt, to finish
- honey, for brushing in the final seconds(optional)1 tsp
- lemon, a squeeze to finish; or a few drops of balsamic(optional)
- 1
Pat the cut faces of the peach halves completely dry with a towel, then brush the cut side lightly with the oil.
- 2
Get the grill grate ripping hot — direct high heat, lid open. Lay the halves cut-side down and do NOT move them for 2–3 minutes, until they self-release and carry deep, glossy grill marks.
high - 3
If using honey, brush a thin film over the cut face and give it 20–30 seconds more to bubble and deepen. Pull the peaches while the flesh is warm and just softened but still holds its shape.
high - 4
Arrange cut-side up, finish with a pinch of flaky salt and a squeeze of lemon (or drops of balsamic). Serve warm alongside the pork.
A sturdy prep anchor. Keep it slightly undercooked, cool it fast, and it rewarms clean all week. Add a fresh finisher when you eat it.
Home: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
On the go: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
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